Portabella Burgers with Basil
Source of Recipe
Frances Mehner
List of Ingredients
3/4 cup light vegan mayonnaise
1/4 cup fresh basil leaves
4 tablespoons balsamic vinegar
1/2 teaspoon garlic powder
3 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper
6 onion rolls, split
6 large portabella mushrooms (1 1/2 pounds total), stems removed
6 slives (1/2 inch thick) tomatoes, from 2 large tomatoes
1 bunch arugula, cleanedRecipe
1. In food processor, blend mayonnaise, basil, 1 tablespoon vinegar and garlic powder. In small bowl, whisk together remaining vinegar, the olive oil, salt and pepper.
2. Heat grill. Grill onion rolls, cut side down, until toasted, about 1 1/2 minutes. Brush mushrooms and tomato slices with balsamic-oil mixture. Grill mushrooms 8 to 10 minutes per side and tomatoes 2 minutes per side, brushing with additional balsamic-oil dressing, or until tender.
3. Spread generous 1 tablespoon basil-mayonnaise mixture on each cut side of onion rolls. Evenly divide arugula among 6 onion roll bottoms. Top with a portabella mushroom, a tomato slice and onion roll top. Serve immediately.
Makes: 6 servings
Prep: 10 minutes.
Grill: 20 minutes
Nutirent value per serving: 367 calories, 21 g fat (5 g saturated), 10 g protein, 39 g carbohydrate, 4 g fiber, 727 mg sodium, 10 mg cholesterol.
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